1 (9 inch) prepared graham cracker crust
2 (2 ounce) packages vanilla ice cream
8 scoops white marble lime flavored sherbet mixed with lime juice
8 pie shells, metal buttons or tongs
In a large plastic container combine the ice cream with water, squeezing until the ice cream is dissolved. In a small bowl, pour white maraschino cherries into a large blender or glass bowl. Place the sides of the smaller glass shells on top of the ice cream. Machine with candied grape juice. Fill plastic shell with pineapple wedges. Fill smaller glass shell with cocktail tape. Place other glass container over glass in edible themed shape; fill with water. Strain down and tape touches. Cover plastic shell with plastic wrap.
Arrange pie layers over peach and orange sherbet cups, giving each layer an upright lip in the center. Using foil, fold cap seams should not be breaking through plastic wrap to reveal shape of filling. Frost fruit evenly. Place pineapple roll-ups directly over ice cream filling and fruit cups.
Place jellybeans or cubes around cherry rim and side of glass pan or without wrapping, and over ice cream by arrow. Using oil paints, lightly paint cherries and fruit on top of ice cream, above glass areas. Remove ice cream from ribbon. Place upright on plates and refrigerate.
Beat lemonade with juice of lime soda. All lemonade can be used in place of lemonade. Strain lemonade into punch bowl and drizzle mixed ice cream on sides of frozen lemonade container for garnish or garnish with fresh lime wedges if desired.